Today’s blog post is actually the blog post I initially planned to share last week that got pushed back a bit as I struggled to get words out and keep things lighthearted in this space which is my general vibe. I hope you guys know my desire to become actively anti-racist is not a fleeting thing and while this past week has left me with an influx of information to digest and apply, it’s some of the most educational and important information I’ve read and though I know it will take time and consistent effort, it’s something I’m committed to do long-term both internally (the biggest work!), through parenting and also in this space among the content I’ve been sharing for 10+ years. This blog is not going to change overnight, just like we are not going to change over night, but it is my hope that I can be a better ally and resource moving forward as I stay true to the blog I’ve created and poured my heart into for more than a decade.
As for today, I wanted to share my May 2020 edition of my week of weeknight meals series.
I began this series on the blog to give you guys a glimpse into what one week of weeknight dinners looks like in our house every month. I used to share my meals on the blog all the time and still enjoy highlighting my eats from time to time, especially when they’re snapped with my iPhone right before I’m about to dig in — no fancy food photography allowed!
My meals during the last week of May were all over the place and included a little bit of everything from leftovers and pasta dishes to breakfast for dinner and a delicious salmon dinner that centered around a marinade I need to remember to share with you guys once I have the chance to make it again and measure out all of the ingredients.
WEEK OF WEEKNIGHT MEALS: MAY 2020
Monday: Slow Cooker BBQ Pulled Chicken Sandwiches with Mexican Street Corn Salad and Roasted Sweet Potatoes
This was a delicious plate of leftovers from one of our Memorial Day weekend lunches with my sister and her family. I initially followed this recipe for the chicken so it could cook while we were out on the boat on Sunday and have lunch ready and waiting when we returned. The leftovers were just as tasty served atop fresh whole wheat hamburger buns and paired with leftover Mexican street corn salad (I very loosely followed this recipe) and roasted sweet potatoes. I made the potatoes by tossing them in avocado oil and ALDI’s everything bagel seasoning before roasting them in the toaster oven and am kicking myself for using our toaster oven solely for toast for waaay too long. I love the way that little thing comes works as an oven but doesn’t heat up the entire kitchen in the process. So much more efficient!
Tuesday: Rotini with Easy Bolognese
I feel like some variation of this meal pops up on my monthly glimpses into our weeknight meals almost every month. What can I say? It’s a go-to for me for a quick and easy dinner our whole family loves. To make the sauce, I simply browned some ground turkey in a pan before adding a jar of ALDI’s Simply Nature organic marinara sauce (the flavor is great and it’s very affordable) and topped it with some freshly-grated Parmesan cheese.
Wednesday: Breakfast Casserole
We were running low on options for dinner on Wednesday night since we didn’t make it to the grocery store or place and Instacart order over the weekend. Whenever I’m running low on food and dinner inspiration, breakfast for dinner almost always seems like a good idea! I whipped up this breakfast casserole following an old favorite from PaleOMG and it was a winner as usual. I paired it with toast because butter + jelly toast is a pregnancy favorite of mine that I find myself making on an almost-daily basis… and oddly enough it’s usually in the afternoon or evening. A big-time benefit of this dinner was having leftovers for breakfast, too!
Thursday: BALSAMIC BAKED CHICKEN WITH BALSAMIC TOMATO SAUCE + Angel Hair Pasta + Roasted Zucchini
This is the recipe I highlighted in Friday’s roundup of favorites two weeks ago so you know it was a good one! It was easy to make (less than 30 minutes) and the end result was incredibly flavorful chicken, sweet grape tomatoes and a sauce worthy of your favorite pasta. We paired the balsamic chicken with angel hair pasta and roasted zucchini and I ended up mixing everything together and loved every bite.
Friday: Teriyaki Salmon with Roasted Acorn Squash and Sauteed Zucchini
Give me all the salmon! Something about salmon has been calling to me lately and we’ve been eating it on a weekly basis. It’s so darn good and easy to make (not to mention nutritious) and on Wednesday I whipped up a teriyaki marinade with roasted sesame oil, coconut aminos, maple syrup, garlic, ginger and lemon juice that we loved. I didn’t measure anything but need to in the future because it was definitely worth sharing! We paired the salmon with roasted acorn squash and sauteed zucchini and loved this meal. We also loved the cookie cake I whipped up for dessert on Friday night! I had a feeling everyone would be all about it again since the recipe was a winner in our house when Chase and I initially made it back in April.